Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 208

1.Beat the eggs and strain them.

2.If using compressed yeast cream it with sugar.

3.Then whisk the eggs up well with the yeast and cream.

4.And as much warm water as will lightly wet the flour and all the above ingredients well together.

5.With a light hand add a little salt.

6.Before you knead it, set it before the fire to rise for about 1 1/2 hours.

7.Make up the dough into a thick flat round cake like a batch loaf.

8.Put it into a hot oven.

9.Bake it for about half an hour, but keep your eye on it as it may be done before.

10.When done scotch yourcake round the waist and tear it open.

11.Butter it to your taste and put it in the oven again to dissolve your butter thoroughly.

N.B.—Half a pound of butter is sufficient to butter this cake. [It is not correct to use butter for Sally Lunn: half a pound of scalded cream should be used instead.—ED.]